Memphis Dry-Rubbed Back Ribs--Modified
Ingredients
2 slabs pork loin baby back ribs, about 2 1/4 pounds each
Rib Rub #99 as needed, recipe follows
RIB RUB #99
Rib Rub #99:
1/4 cup Sugar In The Raw *
1 Tbl salt
1/4 cup paprika
1 tablespoons finely ground black pepper
1 tablespoon granulated garlic
1 tablespoon onion powder
1 tablespoon ground cumin
1 tablespoon chili powder
1 teaspoon dry mustard
1 teaspoon ground coriander
1/2 teaspoon cayenne pepper
1/2 teaspoon ground allspice
Directions
- At least a half hour and up to 4 hours before you plan to cook the ribs, peel the membrane off the back of the ribs and trim any excessive fat. Season the ribs liberally on both sides with the Rib Rub. Refrigerate.
- Preheat oven to 275 degrees. Place the ribs directly on roasting pan. Cook for 1 hour. Flip and cook another 30 minutes. Flip again and cook until they are nicely caramelized and golden brown, about another 30 minutes, but may vary depending on your grill. Transfer the ribs to a platter.
- Lay out two big double-layered sheets of heavy-duty aluminum foil, each big enough to wrap a whole slab of the ribs. Transfer the ribs to the foil, meaty-side up. Fold the foil up around the ribs into a packet. Seal the packets snugly, being careful not to puncture the foil with the rib bones. Return to the grill for 45 minutes to 1 hour to reach your desired degree of tenderness.
I mostly cook this in the oven as its easier to maintain the temp. rather than a BBQ. That said, it is originally a BBQ recipe, so it might be worth a try if you are confident about maintaining the low temp for a long time. I cut the amount of sugar from 3/4 of a cup to 1/4. I also reduced salt from 1/2 c. to 1 Tbl. But I prefer it that way. But you might want to increase those items! Good recipe! Never fails to be good.